If your Meatless Mondays are like mine – met with mutterings of “but there’s no protein…I’m going to be starving in a hour and forced to eat that slab of chocolate you’re hiding from me…” then here’s a dish that will keep them quiet and surprisingly happy. Lasagne always sounds like work no matter what but this one is quick enough for a midweek supper and my staple delivery to friends and family who are under the weather, recovering from surgery or grieving a loss or anyone who just needs a good old home cooked meal. The filling is given a quick whizz in the food processor after the sautéing of the onions and mushrooms while lasagne sheets bathe in a bowl of hot water to soften. Ready- grated cheeses will really speed things up here even though I personally prefer freshly grated (but no judging here) and an ordinary glass or ceramic casserole dish is perfectly good enough. I made mine in a spring-form pan for a pretty presentation but really to show off all the gorgeous layers inside. (If you’re looking to impress your mother-in-law this Sunday, the spring-form version is the way to go ). Meaty enough without the meat for the manliest of men, this one’s a keeper and sure to go on your regular rotation, moan-free…
1 onion chopped
1 8-ounce container of ready-sliced white mushrooms
1 tablespoon olive oil
2 10-ounce boxes of frozen spinach, thawed
1 12- ounce container cottage cheese
1 cup grated mozzarella, divided
1/2 cup sour cream
1/3 cup cream cheese
Salt and freshly ground pepper to taste.
1 32-ounce bottle of your favorite marinara sauce
1 box of lasagna noodles
1/4 cup Parmesan or cheddar cheese
// PRINT RECIPE
If you find fresh lasagna noodles at the grocery store, please try them. The just need softening in hot water.
Softened noodles are easier to manipulate into fitting evenly in the dish. Tear then lengthways to fit them into the open spaces. Nobody will see the patch job.
Don’t use fresh mozzarella here – it doesn’t grate well.